Zucchini Frittata

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Velisha Farms

  • 2 tbsp olive oil
  • 400g Zucchini, grated
  • 1 large red onion, finely chopped
  • 8 large free-range eggs
  • 100ml Thick cream
  • ½ tsp freshly grated nutmeg
  • Handful mint leaves, finely chopped
  • 3 garlic cloves, sliced
  • 150g spinach, roughly chopped
  • 120g goats’ cheese, roughly chopped
  • salt and freshly ground black pepper

Method:

  1. Heat the olive oil in a large ovenproof frying pan over a medium-low heat. Toss in the red onion and cook for 5 minutes.
  2.  Meanwhile, crack the eggs into a large bowl. Add the cream, nutmeg, chopped mint and some salt and pepper and whisk well. Set aside.
  3.  Add the garlic to the pan and cook for 2 minutes, then toss in the zucchini and spinach and sauté until it begins to wilt. Pour the cream mixture into the pan, stir around for one minute, then remove from the heat.
  4.  Dot the goats’ cheese evenly over the surface of the frittata.

Our friends at Wine Selectors suggest pairing this dish with a Pinot Grigio.

Similar Recipes

Fresh Fennel, Pea and Broad Bean

Fresh Fennel, Pea and Broad Bean

Ingredients: 500g fresh broad beans, in their pods 3–4 small fennel bulbs 250g frozen peas, thawed and rinsed 1 red onion, finely sliced 1 cup dill, finely chopped 1⁄2 bunch mint, finely chopped, plus extra whole leaves to garnish 1⁄2 bunch flat-leaf parsley, finely...

Lamb Cutlets, Romesco Sauce and Pesto

Lamb Cutlets, Romesco Sauce and Pesto

Ingredients: Recipe brought to you with the help of our friends at Let's Go Motorhomes Romesco Sauce: 4 large red peppers 2 garlic cloves 150g ground almonds 100g sun-dried tomatoes in oil 100ml extra virgin olive oil 20ml apple cider vinegar 1 tbsp smoked paprika 1...

Crispy Fried Eggs with XO and Lap Cheong

Crispy Fried Eggs with XO and Lap Cheong

Ingredients: Serves: 2-4 1 cup Vegetable oil 4 eggs 3 lap cheong sausages, thinly sliced 2 Tbsp XO Sauce 100gm cherry tomatoes, halved ½ red onion, thinly sliced 1 green chilli, thinly sliced ½ cup coriander, roughly chopped Method: Heat oil in a wok over a...

XO Sauce

XO Sauce

Ingredients: ½ cup dried scallops ½ cup dried shrimp 300ml Shaoxing wine 6 long red chillies, roughly chopped 2 inch piece ginger, peeled, roughly chopped 1 head garlic (10-12 cloves), peeled, roughly chopped 2 large red shallots, roughly chopped 1 large rasher bacon,...

Cannelloni

Cannelloni

Ingredients: Filling: 1 bunch silverbeet, chopped finely 500g ricotta 1 egg 50g grated parmigiano cheese Sea salt Freshly cracked black pepper 1/3 nutmeg grated Sugo: 2 x 400g tins chopped tomatoes 1 brown onion, finely diced 1 garlic clove, finely chopped 1 long red...

Cavatelli Cacio e Pepe

Cavatelli Cacio e Pepe

Ingredients: 100g butter 200g finely grated pecorino cheese Salt Black pepper, freshly ground Pasta Dough: 100g semolina flour 100g plain flour 80ml - 100ml water Pinch of salt Method: Make the pasta dough and allow it to rest for 20 minutes.  Cut the dough into long...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!